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Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake

Author

Listed:
  • Hassan Nakhchian

    (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran)

  • Farideh Tabatabaee Yazdi

    (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran)

  • Seyed Ali Mortazavi

    (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran)

  • Mohebat Mohebi

    (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashad, Iran)

Abstract

This study aimed to predict the germination of Penicillium roqueforti as one of the most important moulds in cake in certain environmental conditions that lead to cake spoilage. The germination rate of P. roqueforti was evaluated by culturing in the Yeast Extract Glucose Chloramphenicol Agar medium with different pH, water activity (aw), and inoculum size at three levels of temperature (15, 25, 30 °C) during 60 days by the factorial experiment. The results of analysis of variance (ANOVA) proved that environmental conditions affect germination significantly (P < 0.05). Predictive modelling illustrated that the temperature did not affect germination significantly, while no germination was seen at aw = 0.65. The minimum lag phase of germination was observed at aw = 0.9, pH = 6.5, and inoculum size of 1 000 spores per mL. The logistic model was found to be more precise for fitting the data of P. roqueforti in cakes.

Suggested Citation

  • Hassan Nakhchian & Farideh Tabatabaee Yazdi & Seyed Ali Mortazavi & Mohebat Mohebi, 2025. "Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 43(1), pages 8-16.
    • Handle: RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:84-2024-cjfs
    DOI: 10.17221/84/2024-CJFS
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